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Kidney Bean Chili and Vegan Pineapple Corn Bread

Kidney Bean Chili and Vegan Pineapple Corn Bread

Kidney Bean Chili and Vegan Pineapple Corn Bread

Low-sodium canned kidney beans make a quick and tasty chili served with pineapple cornbread made without milk or eggs. Healthy!

How many servings?

From kitchen to table in 1 hour.

canned kidney beans less sodium
green bell pepper
red pepper flakes
canned diced tomatoes no salt
canned diced jalapenos
ground flax seed
olive oil
shredded zucchini
baking powder
crushed pineapple undrained

  1. Drain and rinse kidney beans and place in a saucepan. Chop onion, green bell pepper and garlic and add to beans along with red pepper flakes, canned tomatoes, canned jalapenos, cumin and paprika. Stir.
  2. Heat over medium, covered, until bubbly.
  3. While chili heats, turn oven on to 350 degrees and spray a baking dish with non-stick cooking spray. Place ground flax seed in a mixing bowl and stir in water.
  4. When chili begins to bubble, uncover, stir and reduce heat to medium-low. Continue to simmer, stirring ocassionally.
  5. Add sugar and oil and shredded zucchini to mixing bowl and stir. Dump cornmeal, flour and baking powder on top. With a fork, gently mix baking powder into flour, add crushed pineapple and continue stirring to completely blend all ingredients.
  6. Place cornbread into hot oven and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Allow to stand 5 minutes before slicing. Serve with Kidney Bean Chili.

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